“I think a lot of folks don’t know the difference between barbecue and grilling," says Chef Jimmy. “Here’s the difference: grilling is for burgers and dogs. Simple and quick. Barbecuing? That’s a whole different animal. With that, the two rules are ‘low’ and ‘slow’.”.
1. Charcoal is for cooking, wood chips are for flavor.
You need to use both for the perfect BBQ. Unless you have a separate smoker box, sprinkle the wood chips over your charcoal, and replenish every 30 minutes or so.
2. Stop lifting the lid and checking on your prize cut!
You’ll mess with the heat. The only time you need to lift the lid is to check the temperature, using a thermometer, or when replenishing your wood chips.
3. Choose prime cuts and quality sauces, unless you’re making your own.
Make sure the meat has good marbling—look for small, even flecks of fat throughout.
4. Try to apply your dry rub the night before cooking.
Then apply your sauces just before wrapping your cut in foil or butcher paper and placing on the grill.
5. After your meat is cooked, do NOT serve immediately.
Let it rest for, ideally, 30 minutes before diving in. Resting allows the muscle in the meat to relax, which redistributes the juices, resulting in a more tender piece.
6. Clean your equipment thoroughly.
And, no matter how fancy your all-weather cover is, store your grill indoors for the winter if you can.
Smokin’ Tuesdays at the Rusty Nail
Every Tuesday, get your groove on to lively music and work up your appetite for a classic pig roast - locally sourced from our farm.
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